brunch: wild rice rice-a-roni (made with Earth Balance instead of butter); coffee

dinner: green beans (sauteed with vegetable broth, olive oil, tabasco, rosemary, white wine vinegar, onion, garlic); pasta with mushrooms, onion, garlic, olive oil, Earth Balance, dill, rosemary, and red pepper flakes

tea; jelly bellies

more green beans on toast with Earth Balance

St. Gary’s 5th Annual New Year’s Eve Extravaganza at Red Mug Coffeehouse in Superior, WI: peanuts; chips; keg beer (probably vegan); white wine and champagne (may not be vegan)

pita chips, salsa, and mustard; Equal Exchange very dark chocolate

coffee

Christmas food (while cooking and dinner): wild rice and bread stuffing; Tofurkey; mushroom rosemary gravy; roasted rosemary potatoes and onions; cranberry jelly; peas; cooked cauliflower; white wine (may not be vegan)

pepparkakor cookies; soymilk

Fat Tire beer

coffee

more wild rice Rice a Roni

dinner at Grandma’s: peas; carrots; boiled potatoes; apple sauce; olives; pickles; carrots

hummus and pita chips; Oreos; jelly bellies

coffee

last of leftover pizza and cannellini spread

Rice a Roni wild rice dish (made with Earth Balance instead of butter)

peanuts

at Amy and Pepper’s holiday party: hummus; pita chips; black bean dip; sweet potato chips; bell peppers; green olives with red pepper; Oreos; orange slices; Sierra Nevada Pale Ale; Blue Moon

coffee

all day: leftover pizza and leftover cannellini spread with toast. healthy finals food!

pepparkakor cookie dough and cookies; soymilk

fat tire beer

breakfast: apple with peanut butter; a couple of french fries

lunch: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; leftover tofurky

snack: soy latte

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas, and daiya cheese; matzah pizza

breakfast (between 7am and 10am): salty oatmeal; 1 oreo cookie; leftover tofurky and roasted butternut squash; banana

lunch: leftover sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce served with baked corn tortilla strips with daiya cheese; casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas; french fries from 5 guys

drinks at ChurchKey: various beers

dinner: casserole with kidney beans, black beans, green beans, onions, garlic, spaghetti squash, corn tortillas, wheat tortillas

breakfast: leftover corn bread

lunch: sauteed garlic, onions, roasted sweet potato, black beans, chickpeas, spinach, and frozen vegetables cooked in tomato sauce and cilantro avocado cream sauce with daiya cheese; 1 oreo

dinner and drinks at mai thai for barb’s birthday: frozen margarita; sapporo; spring rolls; fried bean curd;  fresh garden roll

I had more food when I went home, but I don’t remember what I ate

coffee with soymilk

lunch from Chipotle: burrito with black beans, peppers, brown rice with cilantro, tomato and corn salsas, spicy salsa, lettuce, and guacamole

espresso peanut butter cookie

dinner: Amy’s roasted pepper cheeseless pizza

breakfast: coffee with unsweetened vanilla soy milk; 4 almonds; banana

lunch: leftover tofurky and roasted butternut squash; the last of the leftovers from garden grille; vegetable medley (corn, peas, green beans, and lima beans)

snacks: another banana; 1 oreo cookie; last of the raw vegan macaroons

dinner: corn bread; roasted cauliflower and asparagus; pomegranate walnut tofu; vegan white russian (soy milk, kahlua, vodka)